Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil

Optimization of salt, olive oil and pectin level for low-fat frankfurters produced by replacing pork backfat with olive oil

Response surface methodology was used to determine the optimum salt level (1.3–2.1%) and pectin level (0.25–1.0%) when olive oil replaced pork backfat (0–100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). The test ingredients significantly affected ( P

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2000-09, Vol.56 (1), p.81-88
Hauptverfasser: Pappa, I.C, Bloukas, J.G, Arvanitoyannis, I.S
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Flavour
Food industries
Frankfurters
Fundamental and applied biological sciences. Psychology
Low-salt
Meat and meat product industries
Olive oil
Sensory quality
Skin strength
Texture
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Response surface methodology was used to determine the optimum salt level (1.3–2.1%) and pectin level (0.25–1.0%) when olive oil replaced pork backfat (0–100%) for the production of highly acceptable low-fat frankfurters (9% fat, 13% protein). The test ingredients significantly affected ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(00)00024-3